Summary

Ingredients

• 500 g chicken
• 1 parsley root (s)
• 2 potato (s)
• 1 carrot (s)
• 1 onion (s)
• 100 g pearl barley
• 4 cucumber (s) (sour salt and dill cucumber)
• 1 bunch parsley leaves
• 2 tablespoons oil
• Bay leaf
• pepper
• Carnation

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Instructions

1. Put the chicken in a saucepan with water, spoon away the foam before boiling, add the chopped root vegetables and simmer for about an hour. Take the chicken out of the pot, remove the meat from the bones, cut into small pieces, return to the pot and bring to the boil. Peel 2 - 3 potatoes, cut into small pieces, add and bring to the boil.
2. For the stewing, grate a carrot, dice an onion, fry in a pan with a little oil, season, stew briefly, add to the stew and bring to the boil.
3. Add a handful (approx. 100 g) of pearl barley to the stew, bring to the boil. Dice 3 - 4 sour cucumbers, add, possibly also add the salted water. It is very important to really use salt dill cucumbers and not pickled cucumbers. Season with bay leaf, pepper and clove. After turning off the stove, add the chopped parsley.
4. Note: This stew is available in many Eastern European countries, albeit with minor differences in the recipe. The rassolnik will gladly prepare in winter / spring, when the pickles just have to go. In the Ukraine this stew is cooked with pearl barley and served with a good dollop of sour cream. The sour cucumber stew tastes very intense, peppery and slightly sour.